Scrambled Egg Muffins

I've been thinking about looking up a recipe for egg muffins and here one was today on MFP. Synchronicity!

I was a horrible omelette maker too until a few months ago, actually. I found the trick for me was a well-greased pan set over a little under medium heat, pouring in the egg and milk mixture, letting it cook and set some for a few minutes. THEN I add my chopped additions and cheeses (veggies & either 2% shredded cheddar or reduced fat feta). Now I cover the pan with a lid, let cook covered with lid till things look mostly set, but not quite, then take up the edge on one side with a small spatula and flip that half on top of the other, cover again for a few minutes and turns out awesome. Oh, and I use a small (8 inch?) pan. I tend to make 3 egg (2 whites and 1 egg) omelettes. With all the fillings it turns out to be good for 2 nice meal servings for a chick.

So I experimented with this recipe a little bit more and this came out with really good results. It's completely crammed with vegetables to the point where I thought it wouldn't turn out, but somehow it does, and tastes kind of amazing. This recipe makes 6 pretty big sized muffins at only 125 calories each. So you can eat 3 of them at a time and it comes in at under 400 calories, even though they look and taste like they should each have that much. If you wanted to make them a little more substantial you could use more sausage and/or eggs (veggie or real, whatever you like to eat) and just cut out a bit of veg, sprinkling more cheese on top would probably be great, too. Oh, and I'd highly recommend getting a silicone muffin pan, I have a couple 6 muffin pans and I don't even need to use any kind of oil to grease them, the muffins mostly just come right out.

I don't worry too much about cholesterol as the only source I really get it from is eggs yolks, but using only egg whites could take care of that issue if it's a concern for you, and it would also make them extra low-fat. Eat a couple of these with some cottage cheese, toast, and maybe some extra green vegetables (I quickly saute some broccoli and spinach in a pan in just water, red wine vinegar and some spices and eat on the side with some sauerkraut), and you'll be too full to move.

They look very yummy! Thank you for sharing. I want to try these.

consideritdonemi wrote: »

I've been thinking about looking up a recipe for egg muffins and here one was today on MFP. Synchronicity!

I was a horrible omelette maker too until a few months ago, actually. I found the trick for me was a well-greased pan set over a little under medium heat, pouring in the egg and milk mixture, letting it cook and set some for a few minutes. THEN I add my chopped additions and cheeses (veggies & either 2% shredded cheddar or reduced fat feta). Now I cover the pan with a lid, let cook covered with lid till things look mostly set, but not quite, then take up the edge on one side with a small spatula and flip that half on top of the other, cover again for a few minutes and turns out awesome. Oh, and I use a small (8 inch?) pan. I tend to make 3 egg (2 whites and 1 egg) omelettes. With all the fillings it turns out to be good for 2 nice meal servings for a chick.

Oh someone's finally shared their omelet magic with us I see! Thanks, gonna try this method out!

mygnsac wrote: »

^ mine popped right out after I loosened the edges with a butter knife and I was using muffin pans that are older than time. Maybe I used more spray on it. I'm going to buy one of those silicone muffin pans someone mentioned above and see how that works without spraying at all.

It must have something to do with the spray (maybe not enough is being used?) more so than the pans.. I know some pans are better than others but...still.

I recall when everything went silicone in the pan world. Cupcake tins, cookie sheets, cake pans etc. etc. Next thing I knew I couldn't find any thing silicone... wondering if it all got recalled due to what it was made of??? I do see some out now but it's name brand for cupcakes etc. I'd love to own some but just rarely see it.

Anyone else notice this or am I Living in my own tiny world of no silicone? lol

Oh that would be frustrating to get all done and have to figure out how to scrape them out of the pan.. I had pictured putting a bit of EVOO on a paper towel and lightly oiling them or using my EVOO Misto.

For those of you having issues with getting them out...what method did you use for oiling the pans or did you?

There are similar muffins in the Wheat Belly cookbook and those were delicious. I put home made crumbled turkey sausage, broccoli, sun dried tomatoes and cheese in mine, or any veggies that I have in the fridge really. Delicious and they freeze and reheat so well. I love my silicone pan, it makes cleaning much easier. Here in Canada you can buy the pans at Walmart or Canadian Tire. Hey Santa!

mygnsac wrote: »

Hearts_2015 wrote: »

Hearts_2015 wrote: »

mygnsac wrote: »

missiontofitness wrote: »

Hearts_2015 wrote: »

mygnsac wrote: »

vickee13 wrote: »

Went to try these today, its hard to make them ......


when you have no eggs

Yeah, that would present a problem.

I'm out of milk will that pose a problem or can I sub in water? I don't typically use milk when I make scrambled eggs but I know this is different. How do you think it'd turn out?

I should wait to make them until I get milk? Or

I wouldn't use water in this.

Yeah, I'd wait to get milk.

K thanks lol

ta - da! I now have Milk, I'm closer than ever to actually making them now! I'm thinking of picking up some bacon to put in the pan so the muffins wrap around them. That sounds yum!

Let us know how they turn out if you do the bacon wrap. I looked at some images on Google and they bacon looks under done. I rarely have bacon in the house, but if they turn out, I may have to go get some.

snowflake930 wrote: »

I make a similar recipe. They freeze well.
Sometimes I make them with 1/2 slice of bacon. You just wrap the bacon around the muffin cup (I microwave it for about 20 seconds first, we like our bacon crisp) then fill with the egg/veggie mixture. No need to spray the cups when using the bacon.

I'm relying on this post from page 1 to do the bacon and not have it undercooked.

But I sure will let everyone know how it turns out!

mygnsac wrote: »

Hearts_2015 wrote: »

mygnsac wrote: »

^ mine popped right out after I loosened the edges with a butter knife and I was using muffin pans that are older than time. Maybe I used more spray on it. I'm going to buy one of those silicone muffin pans someone mentioned above and see how that works without spraying at all.

Go to Amazon and search for "silicone muffin pan" and there are ton of them listed.

Thanks!